There’s always that one little veggie in your garden…the one that everyone grows, but nobody actually likes to eat. For me, it’s turnips. Oh sure, turnips don’t really bother anyone…they aren’t as peppery as radishes; not as finger-staining as beets. But what the heck do you do with turnips other than boil them with butter or puree them into mash or soup?

I know I’m going to post this and the keyboard activists are going to get all fired up and comment, “But I ate turnips as a kid!” or “There’s nothing wrong with turnips!” Yeah, there’s nothing wrong with them. But if someone offered you a massive bowl of turnips from their overflowing turnip harvest, would you get as excited as you would for garden carrots or fresh lettuce?

I rest my case.

So I set out to make a recipe for turnips that is actually craveable. These little stacks are the ultimate comfort food - savoury, cheesy, salty and creamy. Sure, there are a few steps to it, but it’s a special one and worth it, in my opinion. This recipe was made with the beautiful bounty from @greyarrowfarm ’s veggie boxes (filled with more than just turnips!) Give ‘em a follow on Instagram or better yet, sign up for their newsletter to be the first to know about their veggie box sign up next year because you won’t want to miss out!

Recipe

Turnip Stacks with Parmesan + Dill

Ingredients

6 turnips, peeled and thinly sliced
2 tbsp olive oil
Pepper, to taste
1 cup freshly grated parmesan cheese
2 tbsp butter
2 tbsp flour
3 cloves garlic, minced
2 cups whole milk
1 bunch fresh dill, chopped

Directions

In a bowl, thoroughly coat the turnip slices with oil. Spread slices on parchment so that they are not touching. Season with pepper.
Roast in the oven for 15 minutes. Remove from the oven, flip each slice over and sprinkle the top of each slice with parmesan cheese. Put them back in the oven for another 15 minutes. If your slices are thicker, you may need another 5 minutes for them to be tender.
Meanwhile, set a saucepan over medium-low heat, and melt the butter. Whisk in the flour and garlic. It will look like a clump and that’s ok! Turn the heat to low, and very slowly add the milk, whisking constantly, until thickened. Set aside.
Remove the turnips from the oven again, and using toothpicks and tongs, stack the slices into 6 stacks. Use bigger slices for the base and the top, and stack smaller slices in between the bigger slices. Set the oven to broil, and broil the stacks for 2-5 minutes until they look golden around the edges
Carefully remove the toothpicks and move stacks to a serving plate. Pour sauce over the stacks and top generously with dill. Serve warm!